Plant-Based Proteins Production, Physicochemical, Functional, and Sensory Properties
-
- Hardcover ausgewählt
- Taschenbuch
- eBook
-
Sprache:Englisch
Fr. 300.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
14.12.2024
Abbildungen
XV, 451 p. 215 illus., 197 illus. in color.
Herausgeber
Yonghui LiVerlag
Springer UsSeitenzahl
451
Maße (L/B/H)
26/18.3/3.1 cm
Gewicht
1068 g
Sprache
Englisch
ISBN
978-1-07-164271-9
This volumes provides a comprehensive guide to the research and development of plant-based proteins. Chapters coversprotocols and guidelines needed for plant-based protein research and development, from sourcing and processing to the analysis of the physical, chemical, functional, and sensory properties of these proteins. Written in the format of the
Methods and Protocols in Food Science
series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge,
Plant-based Proteins
:
Production, Physicochemical, Functional, and Sensory Properties
aims to be a valuable resource for researchers, graduate students, product developers, and food industry professionals working in the field.
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